This Butternut Squash Miso Soup is made with only seven ingredients including hearty butternut squash, a hint of miso, onions, zucchini, potato and some vegetable broth for the perfect creamy texture. This winter soup is super creamy and quick to make, perfect for the winter and holiday season.
This flavorful and thick soup dinner recipe can be prepared in twenty minutes, and will be ready within one hour. It is also gluten free and dairy free! Plus, the addition of optional Harissa paste really adds a slightly spicy flavor to this soup which I love.
If you are not into creamy soup and prefer a thinner broth soup, check out this incredible Zucchini Coconut Soup which is also a perfect recipe for the winer or fall. Either soup pairs perfectly with my Soy Garlic Chicken Wings or Chicken Thighs with Tomatoes and Olives!
This recipe is a really fun spin on the classic butternut squash soup! As a trained chef, I am always thinking of new ways to put a fun spin on classic recipes and I thought adding miso to this soup would be delicious. Once I tried it out I was obsessed with the flavor combination!
Why you'll love this recipe
- Filled with flavor - This soup doesn't have too many ingredients, yet it is packed with delicious flavors!
- Only 7 ingredients, making it super quick and easy to make.
- Perfect for the fall or winter
- Only 15 minutes of active prep time - Takes minutes to assemble, then cook for about 40 minutes.
- Gluten free and dairy free, so everyone can enjoy it!
- Amazing holiday soup recipe - Serve this soup at your next holiday dinner. It will be such a winner!
Jump to:
- Why you'll love this recipe
- Ingredients
- How to Make Butternut Squash Miso Soup
- How to Thicken Butternut Squash Soup
- Expert tips
- Recipe substitutions
- Recipe variations & add-ins
- Toppings for butternut squash soup
- Recipe FAQS
- Storing & reheating
- Easy dinner recipes you may like
- Butternut Squash Miso Soup
- Questions & Reviews
Ingredients
There aren't many ingredients in this recipe and most are ones you may already stock in your fridge and pantry!
- Butternut Squash - I tend to buy a whole butternut squash and peel & chop it. Alternatively, you can buy pre-chopped butternut squash to make your life even easier.
- Zucchini - The zucchini is important because it cuts the sweet flavor of the butternut squash, making this soup very balanced.
- Onion & Garlic - Our aromatics are the base of any good soup, and most dishes, and they're no exception here.
- Potato - The potato in this soup will be used to thicken it, providing starch to the soup. Plus, it also cuts the sweet flavor of the butternut squash.
- Miso Paste - Miso is one of my latest favorite ingredients! It has such a unique flavor that in some dishes is very recognizable and in other is more subtle. In this recipe you do taste it, but it doesn't taste as strong as a regular miso soup.
- Vegetable Broth - I always opt for the Low Sodium Vegetable Broth, but you can also Imagine's No Chicken Chicken Broth for delicious flavor too! If you don't have vegetable broth, you can substitute with water, but you may need to improvise and add more spices to the soup.
- Harissa spice - I really love adding just a bit of Harissa to this soup to give it some spice, but if you don't like spicy foods you can leave it out. Feel free to swap in ¼ teaspoon of red pepper flakes if you don't have Harissa on hand.
*For a full list of ingredient measurements and recipe instructions, scroll to view the recipe card at the bottom of this post.
How to Make Butternut Squash Miso Soup
Here I will show you the step-by-step instructions for making homemade & creamy Butternut Squash Soup with Miso.
- Begin with chopping the butternut squash into cubes and lathering it with the miso paste. Use your hands to mix the two ingredients together until the butternut squash is fully coated in miso and no miso clumps are visible.
- Next, sauté onions and garlic in oil until translucent. You'll want to do this in a pot over medium heat, stirring occasionally.
- Add in the cubed butternut squash, zucchini and potato. Mix and cook over medium heat for about 5 minutes.
- Stir in the vegetable broth, salt, pepper, and harissa. Bring to a boil, then lower the heat to a simmer and semi cover the pot with a lid. Cook for 20 minutes or until vegetables are fork tender.
- Transfer ¾ of the soup to a high speed blender (make sure to leave a vent at the top of the blender slightly open so steam can escape), and blend until thick and creamy.
- Pour blended soup back into the pot and mix together.
- Cook soup for another ten minutes until it simmers.
- Then, mix in the spinach and turn off the heat. Allow to cool slightly before eating!
- Add more salt and pepper if needed.
Step one: Begin with chopping the butternut squash into cubes and lathering it with the miso paste. Use your hands to mix the two ingredients together until the butternut squash is fully coated in miso and no miso clumps are visible.
Step two: Sauté onions and garlic in oil until translucent. You'll want to do this in a pot over medium heat, stirring occasionally. Add in the cubed butternut squash, zucchini and potato. Mix and cook over medium heat for about 5 minutes.
Step three: Stir in the vegetable broth, salt, pepper, and harissa. Bring to a boil, then lower the heat to a simmer and semi cover the pot with a lid. Cook for 20 minutes or until vegetables are fork tender.
Step four: Transfer ¾ of the soup to a high speed blender (make sure to leave a vent at the top of the blender slightly open so steam can escape), and blend until thick and creamy.
Step five: Pour blended soup back into the pot and mix together. Cook soup for another ten minutes until it simmers. Then, mix in the spinach and turn off the heat. Allow to cool slightly before eating!
Step six: Time to serve the soup! Drizzle with coconut milk and garnish with roasted pumpkin seeds and cilantro or parsley.
How to Thicken Butternut Squash Soup
Thickening this butternut squash soup is quite easy! I like to use a potato to thicken it, because it provides starch to the broth plus when it is blended it becomes nice and thick.
You can also swap the potato for about ¼ cup of old fashioned rolled oats. You would not add them to the soup right away. Wait until the soup goes into the blender and then add them to the blender with the soup, then blend!
Rice is another great way to thicken soups. You can add ¼ cup rice to the pot during step 4 of the recipe, then when you blend the soup it will help thicken it.
Expert tips
Making Butternut Squash Miso soup is super simple and these tips will help you make it perfect every time:
- Buy pre-chopped butternut squash - This isn't essential, but it can definitely save you the time and stress of peeling and chopping a whole butternut squash.
- Use low sodium vegetable broth - Using the low sodium version will help you better control how much salt is added to the soup. Better to start with less salt content, and add more salt at the end if you need it.
- Meal prep it - This soup is excellent prepared in advance, then portioned into containers for the week.
Recipe substitutions
Here are some easy ingredient substitutions for this recipe:
- Olive oil - I prefer to use olive oil in this recipe, but you can also use avocado oil or another neutral oil.
- Zucchini - Feel free to swap zucchini for yellow winter squash.
- Onion - Use thinly sliced leek instead of onion!
- Vegetable broth - Swap vegetable broth for water mixed with vegetable bouillon cubes. You can also just use water, and may end up needing to add more salt at the end of the recipe to add more flavor.
Recipe variations & add-ins
- Butternut Squash & Sweet Potato Soup - Use a sweet potato instead of regular potato for an even sweeter soup.
- Miso Ramen - Before serving, add cooked ramen noodles into each bowl and top with the soup. It'll be delicious!
- Vegetable & Butternut Squash Miso Soup - Mix a bag of frozen peas & carrots into the soup during step 5 for added nutrition!
- Add chickpeas - After soup is partially blended, add a can of rinsed & drained chickpeas to the soup & simmer.
Toppings for butternut squash soup
There are many fun toppings you can add to this butternut squash soup to give it even more flavor and texture. Here are some of my favorites!
- Toasted pumpkin seeds - Save the seeds from the butternut squash and roast them with some olive oil, salt and harissa at 350°F for about 10-15 minutes.
- Drizzle of coconut milk - I prefer a full-fat canned coconut milk
- Fresh cilantro - Roughly chop or simple add a sprig on top of the soup
- Scallions / green onion - Thinly slice on a bias for a professional looking touch!
- Croutons - Make a batch of homemade croutons and serve on top of this soup for added crispiness.
- Chili oil - A drizzle of chili oil (homemade or store bought) will add a bit of heat and extra deliciousness!
Recipe FAQS
Sure thing! I prefer a green zucchini but if you have yellow on hand, go for it!
You can pair butternut squash soup will a nice fresh salad and a delicious warming chicken recipe!
I think it can be fun to save the seeds from the butternut squash and roast them with some olive oil, salt and harissa at 350°F for about 10-15 minutes. Sprinkle the toasted seeds on the soup and add a drizzle of coconut milk along with some herbs.
Storing & reheating
Once the soup is fully cooled, you can cover the pot and store it in the fridge for 4-5 days.
Reheat on the stovetop over medium-low heat for 10 minutes, stirring occasionally. Alternatively, microwave a single bowl of soup for 1-2 minutes to reheat.
Easy dinner recipes you may like
Here are some delicious dinner recipe ideas you can make alongside your soup!
Have you tried this recipe? Consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card right below and/or a review in the comment section further down the page? Thanks for visiting!
Butternut Squash Miso Soup
Ingredients
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Instructions
- Rub miso all over butternut squash cubes and let sit for five minutes.
- Heat oil in a large soup pot over medium heat. Add in the diced onion and chopped garlic. Sweat for about 5 minutes.
- Next, add in the cubed butternut squash, zucchini and potato to the pot. Cook 3 minutes until lightly browned.
- Add salt, black pepper and vegetable broth. Cook for about 20 minutes until the vegetables have softened.
- Transfer ¾ of the soup to a high speed blender or use an immersion blender to blend the ingredients until smooth. Mix the blended soup back into the pot with the leftover chunky soup.
- Cook soup for another 10 minutes, then mix in spinach.
- Season with more salt and pepper to taste if needed. Enjoy!
Test Kitchen Notes
- Butternut Squash Miso Soup Topping idea (as shown in images): Save the seeds from the butternut squash and roast them with some olive oil, salt and harissa at 350°F for about 10-15 minutes. Sprinkle the toasted seeds on the soup and add a drizzle of coconut milk along with some herbs (I used cilantro) and a sprinkle of harissa.
- This soup yields 6 decent sized soup bowls, but if you plan to have seconds you may want to consider doubling the recipe!
- The spinach is not shown in the photos above, but I have made this recipe with spinach before and it's incredible too!
nancy says
your version of butternut squash soup with miso is so unique tasting. I love the extra umami version!
Alexandra says
This soup looks so comforting and delicious! I have some homemade miso in the fridge so I must give this a try.
Helen at the Lazy Gastronome says
This soup is amazing. It’s hearty and filling and easy to make. My family loved it. The recipe is in my “make it again” file!
Andréa says
The miso gave this butternut squash soup such a good flavor. It got a bit of spice, which combined beautiful. Certainly going to prepare this more often.
Nora says
This soup turned out perfectly! Ideal for those cold winter days! Thank you!